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Chicken and Veggie Pot Pie

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By Pillsbury Kitchens
Updated May 6, 2021
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Here's all the flavor of an old-fashioned chicken pot pie in a fraction of the time—so easy to make using frozen Pillsbury™ Deep Dish Pie Crusts, vegetables and Progresso™ soup!

Chicken and Veggie Pot Pie

  • Prep Time 15 min
  • Total 60 min
  • Ingredients 5
  • Servings 6
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Ingredients

Instructions

  • Step 
    1
    Place cookie sheet on oven rack. Heat oven to 400°F.
  • Step 
    2
    In 2-quart saucepan, mix soup and flour. Stir in vegetables. Cook over medium-high heat 5 to 6 minutes, stirring frequently, until bubbly and thickened; stir in chicken. Spoon into 1 frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
  • Step 
    3
    Bake on cookie sheet 25 to 35 minutes or until crust is golden brown and filling is bubbly. Let stand 15 minutes before serving.

Nutrition

380 Calories
17g Total Fat
13g Protein
44g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
580mg
24%
Potassium
135mg
4%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
11%
Sugars
1g
Protein
13g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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